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Title: Braised White Beans & Greens w/Parmesan
Categories: Beans, Vegetables, Greens, Cheese, Herbs
Yield: 4 servings

1/4 c Olive oil
1 sm Fennel bulb; trimmed, cored,
- small-diced
1 sm Yellow onion; small-diced
2 ts Minced fresh rosemary or
- thyme
5 cl Garlic; minced
1/4 ts Red-pepper flakes; more to
- taste
2 sm Bunches escarole, kale or
- Swiss chard; stemmed
30 oz (2 cans) cannellini beans;
- rinsed
2 c Vegetable or chicken broth
Salt & black pepper
1 tb Lemon juice
1/2 c Shredded mozzarella (opt)
3 tb Grated Pecorino Romano or
- Parmesan; more for serving
Toasted country bread; to
- serve

In a 12" skillet or Dutch oven, heat the olive oil over
medium. Add the fennel, onion and rosemary, and cook for
4 to 6 minutes, stirring occasionally, until tender. Add
the garlic and red-pepper flakes and cook until
fragrant, about 1 minute.

Begin adding handfuls of the greens, cooking and
stirring until leaves wilt.

Add the white beans, broth and 1/4 teaspoon black
pepper, and stir to combine. Bring to a boil, then turn
the heat to low and simmer, mashing some of the beans
with a wooden spoon, until the liquid has reduced and
thickened, 6 to 8 minutes.

Off the heat, stir in the lemon juice, then the
mozzarella, if using, and Pecorino Romano. Taste and
season with salt and pepper. Divide among shallow bowls
and top with more Pecorino Romano. Serve with toasted
bread and a dish of red-pepper flakes on the side.

By: Lidey Heuck

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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